Ingredients:
Warm Maple Dressing
1/3 cup avocado oil
3 tablespoons balsamic vinegar
1 1/2 tablespoons Plew Farm maple syrup
3/4 teaspoon Dijon mustard
1/2 teaspoon honey
1/4 teaspoon smoked paprika
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Salad
1/4 cup sliced almonds
1 (5-ounce) bunch spinach, stemmed and roughly chopped (about 8 cups), or 8 cups baby spinach (5 ounces)
1/2 cup thinly sliced unpeeled Honeycrisp apple (from 1 small [6-ounce] apple)
1/4 cup fresh blueberries
1 ounce feta cheese, crumbled (about 1/4 cup)
Kosher salt, to taste
Black pepper, to taste
Directions
Make the warm maple dressing:
Combine oil, vinegar, maple syrup, mustard, honey, paprika, salt, and pepper in a lidded glass jar. Process with an immersion blender until well combined, about 30 seconds, or seal with lid, and shake vigorously.
Make the Salad:
Heat a small skillet over medium-high. Add almonds; cook, stirring often, until toasted and golden brown, 1 to 2 minutes. Remove from heat; transfer almonds to a plate, and set aside.
Toss together spinach, apple, blueberries, feta, and toasted almonds in a large heatproof bowl. Set aside.
Add dressing to skillet; heat over medium until it just begins to simmer, about 1 minute. Pour about 6 tablespoons warm dressing over salad, and toss to coat. Season with salt and pepper to taste. Serve salad with remaining warm dressing, if desired.
Recipe from Food & Wine